Red Cabbage Braised with Vinegar and Bacon

Name: Red Cabbage Braised with Vinegar and Bacon
Yield: 8 portions
Ingredients: 3 Granny Smith or other tart apples, cored and cut into 1-inch cubes; 1 head red cabbage (about 3 pounds), cored and finely slivered; 1 teaspoon dried thyme leaves; 2 teaspoons caraway seeds; ¾ cup dry red wine; 1 cup golden raisins; 3 tablespoons (packed) dark brown sugar; ½ teaspoon salt; ¾ cup red wine vinegar; ½ teaspoon freshly ground black pepper; 1 pound bacon, cut into 1-inch pieces; 2 cups Chopped onions

Preparation info

8
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Red cabbage is a good choice for braising. Slow cooking tones down its pungent, peppery qualities and softens its tough leaves.

Ingredients

1 pound bacon, cut into 1-inch pieces
2 cups Chopped onions
1

Side dish
Gluten-free

Method

Cook the bacon in a large deep skillet or dutch oven over low heat for 15 minutes.
Add the onions and cook until wilted, 10 minutes. Add the remaining ingredients and toss well.
Cover the skillet, and cook over medium heat for 1¼ hours, stirring occasionally. If necessary, add a bit more liquid. Adjust the seasonings and serve hot.